8 large artichokes (2.8 kg)
2 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
1/2 cup of green olives, pitted and chopped (75 g)
2 tablespoons of canned capers, drained and rinsed
1 tablespoon of salt
1 pinch of black pepper
1/4 cup of fresh parsley, chopped (20 g)
8 large artichokes (2.8 kg)
2 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
1/2 cup of green olives, pitted and chopped (75 g)
2 tablespoons of canned capers, drained and rinsed
1 tablespoon of salt
1 pinch of black pepper
1/4 cup of fresh parsley, chopped (20 g)
Hold each artichoke firmly and break off the stem end
Remove any tough fibers that remain
Using a sharp knife, cut off the top inch of each artichoke and remove any tough leaves
In a large pot, arrange the artichokes side by side, cover with water, add 1 tablespoon of salt, and bring to a boil over high heat until they are tender (about 50 minutes)
Test for doneness by gently pulling off a leaf; it should come off easily
Drain and let cool
When the artichokes are cooled, separate their leaves
Remove any fibrous centers with your fingers and discard
Cut off the bottoms of the artichokes and reserve
In a medium skillet, sauté the garlic in olive oil over medium heat, stirring occasionally, until it begins to brown (about 1 minute)
Add the reserved artichoke, green olives, capers, salt, and black pepper, and stir well
Transfer to a serving dish and serve immediately
Note: This dish can be prepared ahead of time
Let it cool and refrigerate in an airtight container
To reheat, place in a microwave-safe container, cover, and cook on high for 1 minute.
